¾ cup - papaya
¼ cup - mango sorbetto
1/3 cup - crushed ice
1 cup - passion fruit juice
1/3 cup - French vanilla yogurt
Choose a ripe papaya that feels soft when applying light pressure. Wash and dry the papaya then peel, cut in half and remove the seeds. Keep the seeds aside if you want to repurpose them as a black pepper substitute – simply rub the seeds with a dish towel to remove the slippery coating, spread them on a parchment lined baking sheet and bake on low heat until they break apart when crushed.
Cut the papaya into 1-inch cubes and blend with the remaining ingredients until smooth.